115 results about "Camel milk" patented technology

The invention discloses a composition for preparing a camel milk facial mask, and particularly a composition for preparing a camel milk moisturizing skin-calming facial mask, a camel milk moisturizing clear facial mask, a camel milk moisturizing compact facial mask and a camel milk moisturizing conditioning facial mask according to functions. By virtue of the synergism of camel milk, water, sodium carbomer, glycerinum, xanthan gum, butanediol, sodium hyaluronate, poly(sodium L-glutamate), skin conditioner and preservative, the characteristics and advantages of the camel milk are maximally maintained, so that the composition for preparing the cameral milk facial mask has the advantages of the camel milk, namely, proteins, vitamins, minerals and fatty acid rich in the composition can provide rich nutrient substances for the skin and can improve the face skin; particularly, the camel milk contains lactoferrin and lysozyme which are short in cow milk, so that the composition has the effects of sterilizing, killing demodex, removing toxicity, softening stratum corneum epidermidis, moisturizing and tendering the skin, preventing wrinkles and aging resistance, and delaying senescence.

The invention belongs to the field of milk product analysis and particularly relates to a spectral fingerprint identification method for milk, mare milk, camel milk, goat milk and buffalo milk. The invention relates to the intermediate infrared spectroscopy. The method comprises the following steps: 1) taking fresh milk, mare milk, camel milk, goat milk and buffalo milk samples; 2) scanning the samples in a mid-red spectral range to obtain mid-infrared spectral data; 3) preprocessing original mid-infrared spectrum to remove abnormal values; 4) dividing the preprocessed data set into a trainingset and a test set according to a stratified sampling principle; 5) performing dimension reduction processing on the training set to improve the model training speed; 6) establishing a model for distinguishing milk, mare milk, camel milk, goat milk and buffalo milk through 10-fold cross validation by using algorithms such as nearest neighbors on the training set, and evaluating and screening themodel by using the use accuracy, the balance precision and the Kappa coefficient; and 7) estimating the generalization performance of the optimal model.

The invention discloses a formula and preparation method of camel milk powder, relates to the technical field of camel milk powder, and solves the problems that the caking phenomenon occurs frequentlydue to the fact that existing camel milk powder is poor in solubility, in addition, the drinking mouthfeel and taste of camel milk are affected because the camel milk itself has a little saline taste. According to the formula and preparation method of the camel milk powder, the main ingredient of the camel milk powder is 500-700 parts of full-cream camel milk powder; the auxiliary ingredients ofthe camel milk powder are 150-220 parts of desalted whey powder, 10-15 parts of alpha-whey protein powder, 5-8 parts of beta-casein meal, 40-80 parts of isomaltooligosaccharide, 20-40 parts of inulin,20-50 parts of mixed vegetable oil and 1-2 parts of bifidobacteria. The formula and preparation method of the camel milk powder have the advantage of improving the drinking mouthfeel and taste of thecamel milk powder.

The present invention relates to a preparation method of a high-quality fermented camel milk with function of auxiliarily lowering blood sugar. The method uses a combination of Lactobacillus plantarum Gr x 16 and other strains as leavening agents to prepare a fermented camel milk with function of auxiliarily lowering blood sugar. Especially the Lactobacillus plantarum Gr x 16, Lactobacillus casei gr x 12, Lactobacillus delbrueckii subsp. bulgaricus gr x 33 and Lactobacillus fermentum gr x 07 are mixed at a ratio of 1 : 1 : 1: 1 (v / v) into leavening agents. The fermentation prepared fermented camel milk is not only good in taste, is relative weak in post-acidification, at the same time has a blood sugar lowering effect on diabetic rats, and also can improve blood lipid levels and increase antioxidant capacity of diabetic rats.

The invention discloses a method for preparing ice cream by adopting camel milk. According to the method disclosed by the invention, the camel milk or camel milk powder is used as the main raw material, then the raw materials such as honey, poria cocos, Chinese yam and sodium caseinate are added, a special raw material extraction technology is adopted, and the prepared ice cream is low in energy, high in protein content and low in fat content; meanwhile, due to the combined action of all raw materials, an adjuvant therapy effect on hyperlipidemia, hypertension, chronic pharyngitis, prostate disease, fatty liver and tumor radio-chemotherapy is obtained, congestive heart failure can also be relieved, coughs can be relieved, the kidney can be protected, negative conversion of hepatitis B is facilitated, and the immunity can be greatly enhanced.

The invention discloses an immunodetection kit for detecting adulterated cow milk in camel milk and an application thereof, wherein alpha-lactalbumin and alphas1-casein in camel milk are used as characteristic protein of the camel milk, and beta-lactoglobulin and kappa casein in cow milk are used as characteristic protein of the cow milk. After the camel milk characteristic protein is separated and purified, the polyclonal antibody and the monoclonal antibody prepared by the commercialized cow milk characteristic protein and the self-made camel milk characteristic protein can be applied to ELISA detection. The kit mainly adopts an indirect ELISA method to qualitatively or quantitatively detect the content of camel-derived alpha-lactalbumin, alphas1-casein or bovine-derived beta-lactoglobulin and kappa-casein in camel milk, the sample pretreatment process is simple, and after a camel milk sample is repeatedly centrifuged to obtain a milk sample, the content can be directly measured after diluted by diluent, and a large number of samples can be simultaneously detected. The determination method is accurate, rapid and convenient, and has wide practicability and development value in thefield of camel milk adulteration monitoring.

The invention relates to a nutritional camel milk slice and a preparation method thereof and belongs to the technical field of dairy product processing. The nutritional camel milk slice is prepared from the following raw materials in parts by weight: 300-500 parts of camel milk, 20-30 parts of vegetable oil, 8-26 parts of protein powder, 8-26 parts of whey powder, 10-32 parts of sugar substitute, 2-8 parts of sodium caseinate, 2-8 parts of maltodextrin, 1-5 parts of an emulsifier, 5-10 parts of fructus hippophae, 5-10 parts of hawthorn, 8-15 parts of Chinese wolfberry, 8-15 parts of red muskmelon and 8-12 parts of figure. The nutritional camel milk slice is added with nutrient-rich fruits and nourishing Chinese herbs, and is balanced in taste, rich in nutrient elements such as vitamin C and protein and advantageous for boosting the immunity of a human body, and the like; besides, the milk slice is easy to transport and store, and consequently, more people can get the supplement of the nutrition of the camel milk.

The invention discloses an immune-colloidal gold test strip for detecting adulterant cow milk in camel milk and application thereof. A camel milk alpha-lactalbumin gold-labeled antibody, a camel milkalphas1-casein gold-labeled antibody, a cow milk beta-lactoglobulin gold-labeled antibody and a cow milk k-casein gold-labeled antibody are prepared; a test strip I for detecting a whey protein component and a test strip II for detecting a casein component are prepared respectively; and then an immune-colloidal gold test strip for detecting adulterant cow milk in camel milk is obtained. The test strip is capable of monitoring the cow source and camel source protein of the milk and the dairy product simultaneously and has the high practicability and the great development value in the adulteration monitoring field of the camel milk.

The invention provides a process for preparing camel milk milled soap. The process provided by the invention comprises the steps of producing and storing camel milk cold process soap, milling the cold process soap, filling into a mold, demolding, airing and the like. According to the process, camel milk, olive oil and the like are added into soap through unique preparation processes, and skin care ingredients, such as the camel milk, glycerine and vegetable oil, are not destroyed and are preserved in the soap, so that the soap has the effects of moisturizing and beautifying skin.

A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.

The present invention discloses camel milk biscuits. The camel milk biscuits are prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 5-8 parts of vegetable oil, 3-100 parts of camel milk ingredient, 2-3 parts of Chinese yam powder, 1-5 parts of konjac flour, 1-5 parts of hawthorn powder, 2-4 parts of lotus leaf powder, wherein the camel milk ingredient is fresh camel milk or camel milk powder. According to the camel milk biscuits, camel milk is used as a raw material, and the Chinese yam powder, the konjac powder, the hawthorn powder and the lotus leaf powder are combined. All the raw materials cooperate with each other and have synergistic effects. Besides the camel milk effects, the addition of other ingredients promote the camel milk effects, so that a synergistic effect can be achieved. The use of the Chinese yam powder, the konjac powder, the hawthorn powder and the lotus leaf powder with a relatively low price as auxiliary components provides an effect more than the effect of camel milk ingredient at least twice the amount of the auxiliary components, thereby the amount of camel milk can be reduced, and the production cost of the camel mill biscuits can be reduced.

The invention relates to herbal camel milk soap and a preparation method thereof and belongs to the field of cleaning products. The herbal camel milk soap is prepared from the following raw materials in parts by weight: 13-30 parts of camel milk, 180-300 parts of soap base, 10-15 parts of saffron crocus, 8-12 parts of snow saussurea, 10-18 parts of rhubarb root, 8-16 parts of radix aristolochiae, 8-16 parts of curcuma, 10-16 parts of giant typhonium rhizome, 8-16 parts of white poria, 10-18 parts of lonicera japonica, 10-18 parts of hyacinth bletilla, 6-10 parts of bombyx batryticatus, 6-10 parts of radix scrophulariae and 8-16 parts of radix paeoniae alba. The herbal camel milk soap disclosed by the invention is rich in nutrient, and partial herbal Chinese herbal medicines are added, so that the effect of the camel milk soap can be more greatly improved, and the camel milk soap can be used for moistening skin, removing wrinkles, resisting ageing, shrinking pores and increasing protein, has the effects of being beneficial to repairing facial skin repair, fading indenture and the like, is applicable to any skin texture and is free from side effects.

This invention relates to extraction process of camel colostrum immunoglobulin IgA and IgG, belongs to biochemistic product field. The camel colostrum is the most prolific natural source of immunoglobulin, and is one of the biotic resources that has most concentrated immune factor. This invention supplies a craft of using gradient elution to extract IgA and using ultrafiltration and metal chelate chromatography to extract IgG. By test has show that in product IgA basicly has no other impurity, purity of IgG can reach 97 percent and above.

A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in cheese manufacturing based on cow's milk and milk from any animal species which are used in cheese manufacturing including camel's milk.

The invention relates to the technical field of fermented dairy products, and discloses multi-bacteria fermented skim camel milk for resisting diabetes and a production method of the multi-bacteria fermented skim camel milk. The multi-bacteria fermented skim camel milk is prepared from a lactobacillus helveticus leavening agent, a lactobacillus plantarum leavening agent, a lactobacillus paracasei leavening agent, a lactobacillus paracasei hard subspecies leavening agent, a lactobacillus mucosae leavening agent, a Harbin lactobacillus leavening agent, a lactobacillus hilgardii leavening agent, a lactobacillus pentosus leavening agent, a lactobacillus rhamnosus leavening agent, a lactococcus lactis leavening agent, an issatchenkia orientalis leavening agent, a kluyveromyces marxianus leavening agent, a pichia membranefaciens leavening agent and an ethanol candida leavening agent, which are added to the skim camel milk and are fermented. The multi-bacteria fermented skim camel milk is good in taste, the production method is easy to operate and simple in operation method; the obtained multi-bacteria fermented skim camel milk is abundant in nutrient, contains the components such as probiotics, immunomdodulating peptide, anti-oxidative peptide and the like, and has antidiabetic, anti-inflammation and antioxidant effects; and the physique and the overall vitality of people can be enhanced.

The invention belongs to the field of milk product analysis, and particularly relates to a batch identification model and method for camel milk and mare milk. The invention relates to mid-infrared spectroscopy analysis. The method comprises the following steps: 1) taking fresh mare milk and camel milk samples; 2) scanning the samples in a mid-red spectral range to obtain mid-infrared spectral data; 3) preprocessing the original mid-infrared spectrum to remove abnormal values; 4) dividing the preprocessed data set into a training set and a test set according to a stratified sampling principle; 5) performing dimension reduction processing on the training set to improve the model training speed; 6) on the training set, establishing a model for distinguishing mare milk from camel milk through 10-fold cross validation by using algorithms such as nearest neighbors, and evaluating and screening the model by using accuracy, specificity, sensitivity and AUC; and 7) estimating the generalization performance of the optimal model.

The invention discloses stirring type litsea coreana flavored fermented milk and a making method thereof. The raw material of the stirring type litsea coreana flavored fermented milk is composed of a component A, a component B, a component C and a component D. The component A is prepared from, by mass, 81-84% of camel milk and 8.5-12% of concentrated pear fructose. The component B is prepared from, by mass, 1-4% of bletilla root pulp, 1.5-3% of conic gymnadenia rhizome pulp and 0.5-2% of Chinese yam pulp. The component C is prepared from 0.5-1% of litsea coreana water extract frozen dry powder. The component D is lactic acid bacterium yoghurt starter, and the inoculation quantity is 2.5-3.0 g / L. The main technical index requirements of the stirring type litsea coreana flavored fermented milk conform to regulations of the national standard GB19302-2010.

The invention discloses the method for collecting, processing and storing camel milk, relating to livestock products field. It is studied that the camel milk possesses various microelements and abundant nutrition, which is nearly to that of human milk, cow milk and goat milk. However, there is not a standard method for its collection, process and storage until now. The method provided in this invention comprises collecting, weighing, filtering, cooling, homogenization treating, sterilizing, packing and storing. The invention is characterized by rational and compact process, high quality of camel milk and easy for spread.

The invention is to use camel milk and rosiglitazone maleate for combined treatment of type II diabetes, and relates to the field of medicine. It was reported that camel milk can reduce trypsin dosage for patients with type I diabetes mellitus. But there is no report about the effect of camel milk on type II diabetes. The experiment of the invention indicates that drinking camel milk alone has the same effect with rosiglitazone maleate in reducing blood sugar, blood lipid, and trypsin. Combined drinking of rosiglitazone maleate 4mg and camel milk 8ml once each day has better therapeutic effect than exclusive use of rosiglitazone maleate in reducing blood sugar, blood lipid, and trypsin. The invention has the advantages of convenient administration and low cost, and also is benefit for the economical development of pastoral zone.

The invention discloses multifunctional nutritional camel milk powder and a preparation method thereof. The camel milk powder comprises: main components: 800-1000 parts of fresh camel milk or 200-300parts of camel milk powder; and auxiliary material components: 60-110 parts of desalted whey powder, 50-80 parts of isomaltooligosacharide, 20-25 parts of concentrated whey protein powder, 5-10 partsof inulin, 3-6 parts of stachyose, 10-20 parts of colostrum powder, 0.003-0.005 part of vitamin A, 0.1-0.3 part of vitamin E, 0.15-0.25 part of vitamin B6, 2-6 parts of folic acid, 0.4-0.8 part of vitamin C, 0.01-0.03 part of calcium carbonate, 0.6-0.9 part of taurine, 0.03-0.08 part of DHA, 0.02-0.06 part of N-acetylneuraminic acid, 0.0002-0.0005 part of lactobacillus acidophilus and 0.0002-0.0005 part of bifidobacterium animalis.

The invention provides a bovine and goat cheese protein monoclonal antibody, a detection kit and an application. A light chain variable region of the bovine and goat cheese protein monoclonal antibodyhas an amino acid sequence as shown in SEQ ID NO:1, and a heavy chain variable region has an amino acid sequence as shown in SEQ ID NO:2. The monoclonal antibody is a monoclonal antibody which is prepared and screened out by a hybridoma technology, can be combined with bovine cheese protein and goat cheese protein, is not combined with camel cheese protein, is combined with the bovine cheese protein and the goat cheese protein and has the highest affinity, and can be used for simultaneously detecting trace bovine milk and goat milk doped in camel milk. The detection operation is simple and convenient and the sensitivity is high.

The invention discloses uses of odd-number and branched aliphatic acids as animal species milk markers. A method includes: (1) acquiring data of the total content of the odd-number and branched aliphatic acids and the content of each component in each detection sample by utilization of a gas chromatography-mass spectrometry combined method; and (2) distinguishing each detection sample by analyzing the data of the total content of the odd-number and branched aliphatic acids and the content of each component. The data of the total content of the OBCFA and the content of each component in each detection sample is acquired by utilization of the GC-MS method. The data is subjected to main-component analysis, clustering analysis, and the like to accurately distinguish each detection sample. Cow milk, yak milk, buffalo milk, Jersey cattle milk, horse milk, camel milk and goat milk are distinguished accurately by the method. Fundamental information for practical application of the OBCFA in the milk and further research of milk fat is also provided.

The invention discloses a digestible feed for laying hen. The feed is prepared from the following raw materials by weight: 60-70 parts of sorghum, 50-60 parts of wheat, 10-15 parts of black rice powder, 5-10 parts of sweet broad pea, 4-6 parts of yellow rice wine, 10-13 parts of black peanuts, 5-8 parts of dried persimmon, 6-12 parts of clam shell powder, 12-16 parts of polished round-grained rice bud, 4-8 parts of corn bud, 5-10 parts of black fungus, 15-20 parts of cabbage root, 5-9 parts of camel milk, 13-19 parts of sizzling rice, 1-2 parts of Artemisia annua, 2-3 parts of exocarpium citri rubrum, 1-2 parts of rhizoma atractylodis, 20-25 parts of Tenebrio molitor dung, 5-6 parts of sugar, 3-4 parts of microzyme, 3-4 parts of phagostimulant and a proper amount of water. The digestible feed for laying hens provided by the invention uses sorghum and wheat as the main raw materials; the added Tenebrio molitor dung can significantly improve feed utilization, promote digestion of laying hens and reduce the cost of feed; the added phagostimulant has the effects of enhancing immunity, strengthening the stomach, and promoting digestion; and the prepared feed can effectively enhance the immunity, improve the digestion utilization rate of feed, increase the egg weight and yield, reduce the incidence of disease and mortality of laying hens and increase culture benefits.

The invention relates to healthcare camel milk and provides the healthcare camel milk capable of preventing and treating hyperlipidemia. The healthcare camel milk consists of the following raw materials: traditional Chinese medicine fluid extract dry powder and sterilized camel milk, and the proportion of the traditional Chinese medicine fluid extract dry powder to the sterilized camel milk is 50mg-200mg / L; and the traditional Chinese medicine fluid extract dry powder is prepared into fluid extract by adding a proper amount of water in thorny elaeagnus fruit root and liquorice according to the proportion of 10:(2-1), and the fluid extract is frozen and crushed to be prepared into the dry power. According to the healthcare camel milk provided by the invention, the taste is fresh, pure and mild, and the new taste of the camel milk is added; and the healthcare camel milk has effects of relaxing muscles and stimulating blood circulation, clearing phlegm and damp obstruction and reducing blood fat, and is suitable for preventing and treating hyperlipidemia disease.

The invention relates to camel milk and pine nut biscuits and a preparation method thereof, and belongs to the technical field of food processing. The camel milk and pine nut biscuits are prepared from the following raw materials in parts by weight: 260-300 parts of wheat flour, 54-80 parts of quinoa powder, 32-45 parts of rye flour, 12-25 parts of lotus root starch, 16-30 parts of kudzuvine root powder, 60-80 parts of beaten eggs, 15-30 parts of butter, 10-20 parts of rapeseed oil, 5-8 parts of yeast powder, 3-8 parts of baking powder, and 65-100 parts of powdered sugar. The camel milk and pine nut biscuits are rich in nutrient components including vitamin C, vitamin E, mineral elements, unsaturated fatty acids, phosphorus, potassium and the like, have certain efficacies of improving immunity, resisting ageing and the like, also have certain restraining effects on high blood pressure, heart diseases and the like, are fragrant and sweet in taste, free from essence and preservatives, and are particularly suitable for people working under tense pressure to eat as snack light refreshments.

The invention relates to a preparation method and applications of camel milk antioxidant polypeptides. According to the preparation method, fresh camel milk is taken as a raw material, is subjected tocentrifugation at 4 DEG C to remove cream, is subjected conventional isoelectric precipitation, dialysis bag method, concentration, and freeze drying so as to obtain total casein, trypsin is adoptedfor hydrolysis, freeze drying is adopted for refining so as to obtain antioxidant polypeptides; and then ultrafilter membrane method, gel column treatment, and high efficiency liquid phase separationpurification are adopted so as to obtain three camel milk antioxidant polypeptides with relatively high antioxidant activities. It is determined that an obtained product comprises three polypeptides including RLDGQGRPRVWLGR (1665.94Da), TPDNIDIWLGGIAEPQVKR (2122.13Da), and VAYSDDGENWTEYRDQGAVEGK (2489.09Da) based on high resolution mass spectrum and liquid mass tandem chromatography analysis of the amino acid primary structures. The camel milk antioxidant polypeptides are capable of enhancing humoral immunity and whole body immunity, are rich in pure natural proteins and 18 amino acids which can be easily absorbed and digested by human body, and are suitable to be taken as ideal dairies of old people and infants.

The invention discloses a low-temperature preparation method of high-protein camel milk powder. The method comprises the following steps of step (1), adding sodium caseinate into liquid milk so as to enable the concentration to reach 0.3 to 0.5 percent; step (2), homogenizing the liquid milk under the condition of 150 to 200bar and 60 to 70 DEG C; step (3), pasteurizing the liquid camel milk for 30 to 60min under the temperature of 60 to 70 DEG C; step (4), concentrating the liquid camel milk by utilizing a rotary evaporation instrument at the temperature of 60 to 70 DEG C, wherein the concentration of the obtained dry substance reaches 40 to 60 percent; step (5), carrying out the low-temperature thin-layer drying, adjusting and heating the dry substance to 60 to 70 DEG C, starting a material belt, uniformly distributing the material by utilizing a material distributor, wherein the thickness of the material is 1.5mm to 2mm, adjusting the movement speed of the material belt, heating the material for 15min to 30min, and collecting the dry material; step (6), cooling and pulverizing the dry material to obtain the camel milk powder. Since the entire process flow of the method stays in a vacuum low-temperature and closed environment, the heating efficiency, production capacity and labor cost of the method are far better than the traditional drying method.

The invention discloses crispy freeze-dried fruit and vegetable yoghourt dices which are characterized in that the crispy freeze-dried fruit and vegetable yoghourt dices are a loose crispy solid formed by mixing and freeze-drying yoghourt, milk skin, fresh milk, freeze-dried fruit and vegetable dices and camel milk, and the volume ratio of the yoghourt is 50-60%, the volume ratio of the milk skin is 14-24%, the volume ratio of the fresh milk is 10-20%, the volume ratio of the camel milk is 3-8%, and the volume ratio of the freeze-dried fruit and vegetable dices is 3-8%. The production method comprises the following steps of uniformly mixing the components, and then performing vacuum freeze-drying. A uniform pore structure can be formed, and crispy taste and crunchy sound which is crunchy when being chewed are formed. Compared with the existing freeze-dried yoghourt, the freeze-dried fruit and vegetable yoghourt dices disclosed by the invention are more balanced and rich in nutrition and good in mouth feel. The fruit and vegetable dices are used for adjusting nutrition and taste, the freeze-dried fruit and vegetable dices are adopted, preservation is facilitated, nutrition loss is avoided, meanwhile, the freeze-dried fruit and vegetable dices become loose tissue structures which are consistent with milk skin and yoghourt, and the crispy taste is not affected.

The invention discloses a preparation method and composition of probiotic formulated camel milk powder capable of coordinating the intestines and the stomach. The probiotic formulated camel milk powder comprises the following raw materials in parts by weight: 300 to 5600 parts of camel milk, 100 to 300 parts of desalted whey powder, 100 to 180 parts of isomaltooligosacharide, 30 to 175 parts of concentrated whey protein powder, 25 to 35 parts of inulin, 10 to 15 parts of compound nutrients, 0.5 to 1 part of a direct-vat starter of lactic acid bacteria, and 0.4 to 1 part of mixed bacteria of lactobacillus acidophilus La-5 and bifidobacterium animalis Bb-12. The invention discloses the preparation method of the fermented camel milk powder. The preparation method comprises the following steps: adding the direct-vat starter of lactic acid bacteria into sterilized camel milk, and carrying out fermenting until an acidity value is 38-42 DEG T so as to obtain fermented milk; uniformly mixing the camel milk, the desalted whey powder, the isomaltooligosacharide, the concentrated whey protein powder, the inulin and the compound nutrients, adding water, performing homogenizing treatment, performing high-temperature sterilization, performing concentration, adding the fermented milk, performing uniform mixing under stirring, and performing spray drying to obtain the camel milk powder.